Belgian Endive and Apple Salad
This recipe is from Bon Appétit. It’s quick, relatively simple, and delicious.
¼ cup apple cider vinegar
1 teaspoon Dijon mustard
1 teaspoon minced shallot
1 teaspoon sugar
¾ cup canola oil
3 heads of Belgian endive, halved lengthwise, cut crosswise into ½-inch pieces
1 cup torn escarole leaves
½ medium Fuji or Braeburn apple, cored, cut into 6 wedges, thinly sliced crosswise
- Whisk first 4 ingredients in small bowl. Gradually whisk in oil. Season to taste with salt and pepper. Set vinaigrette aside.
- Mix Belgian endive, escarole, and apple in large bowl.
- Toss salad with vinaigrette mixture.